**Salmon with Green Olive and Ramp Beurre Blanc** *Ramps are wild leeks, foraged from shaded, woody areas*

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon.

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Ingredients

• 1 cup dry white wine
• 1⁄3 cup white wine vinegar
• 1 shallot, minced
• 16 tbsp. cold unsalted butter
• 1 cup pitted Cerignola olives, roughly chopped
• 5 ramps, minced
• Kosher salt and freshly ground black pepper, to taste
• 6 (4-oz.) skinless salmon fillets, pin bones removed

Instructions

1. Boil wine, vinegar, and shallot in a 1-qt. saucepan; simmer until

   liquid is reduced by half, 15–20 minutes. Reduce heat to low;

   slowly whisk in butter until sauce is smooth. Stir in olives, ramps,

   salt, and pepper; set beurre blanc aside.

2. Heat a charcoal grill or set a gas grill to medium-high.

   (Alternatively, heat a cast-iron grill pan over medium-high.)

   Season salmon with salt and pepper; grill, flipping once, until

   cooked through, 5–7 minutes. Transfer salmon to serving plates;

   spoon reserved beurre blanc over top

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   The Recipe Is Published Here

bon appetit